Herbs should be harvested when their growth 
is at its^ height. In general the leaf crops should 
be cut just before the plant begins to set buds; 
blossoms should be gathered just as they open, 
while seeds should be collected just before they 
are ripe enough to fall. 
It is best to harvest the crop on a warm, dry day, 
choosing only the best leaves and flowers. Some 
herbs will yield two or three crops, according 
to the season. 
Lavender should be cut when the first bud is 
open, for this is when the flower spike contains 
the maximum amount of oil. 
• • 
The simplest method of drying small quantities 
of herbs is to tie them in bunches, which may be 
hung in a warm dry room, not in the sun, but 
with a good circulation of air. In general, the 
quicker the leaves can be dried, the better their 
color and flavor. Parsley, Chervil and Tarragon 
are best hung for 2 to 3 days and then finished 
in the drying oven. Too hot an oven gives the 
leaves a queer baked taste, and spoils the color. 
After the leaves are dry and brittle, they should 
be crushed lightly with a rolling pin; the stems 
may then be easily removed and the finished 
product stored in an air tight can or jar. 
Paper bags absorb moisture from the air and 
should not be used for storing herbs, since any 
dampness destroys the flavor very quickly. 
Flowers and seeds should be spread out on 
trays or papers in a shady place until thoroughly 
dry, then stored in air-tight containers. 
Most herbs, properly cured and stored, will 
keep their flavor for at least a year, and many 
of them will last much longer than that. 
